Priscilla’s Cooking BLOG

Pizza Dough using Poolish

poolish 300g 00 flour (for pizza, not the one for pastry)300g water5g dry yeast5g honey or sugar mix all toguether in a bow, let it rest for 1 hour room temperature then put in the fridge for 16-24 hours (sealed with plastic wrap) For the dough 4x 12in disc (250g)...

Priscilla’s artichoke alla Italiana

This recipe is mine inspired on my Italian grandmother Lygia S.Kerr. I grew up eating artichoke but just as an appetiser only cooked in chicken broth with melted mozzarella, than they would serve the main meal. In Canada I was surprised that most of my Canadian...